fresh fruit doesn’t have to be boring #3: poached pears in jasmine tea
I’ve wanted to try poaching pears in tea for quite some time now as I’m a big fan of tea. I love the stuff, and where tea’s concerned, the stronger the cup, the better. There’s nothing like a proper mug of builder’s tea to get you going in the morning.
I originally wanted to try poaching pears in green tea but I wasn’t able to get hold of any macha green tea powder in time (it should be delivered by post sometime this week!) so I decided to try this recipe using jasmine tea.
Every time I visit my parents in Singapore, which is normally about once a year, my dad or mum normally gives me a box of tea leaves which they’ll have picked up during one of their regular trips to China. I love my Chinese teas but for whatever reason, I don’t actually drink it very often so this recipe is a great way of making sure their gifts of tea don’t go to waste.
Anyway, if you love tea, then you’ll hopefully love this recipe. I found a similar recipe online which uses oolong (gunpowder) tea and in my mind, if you can’t get hold of such tea leaves, I really don’t see any reason why this recipe wouldn’t work using 2-3 yorkshire or PG tea bags either.
The syrup for this poached pear is just your reduced sugared tea and if you’re a tea lover like me, there’s nothing like the lingering tang of tea on your tastebuds – sweet!
Hope you like the recipe.
Poached pears in jasmine tea
¼ cup jasmine tea leaves
1.5 litres boiling water
100 grams rock sugar
3-4 slices of fresh ginger
3-4 pears, peeled, halved and cored (choose firm pears that ideally aren’t too ripe yet)
Put your tea leaves into a kettle or large bowl and pour the boiling water over it. Allow the tea to brew for about 3-5 minutes. Strain the tea into a saucepan over a medium heat, add your fresh ginger slices and the rock sugar. Retain just a teaspoon of the leaves in a dish and throw the rest away.
When the rock sugar has dissolved, put your pears into the liquid and turn it to a gentle simmer. Poach your pears for about 20-30 minutes.
When your pears are cooked through, lift them out with a slotted spoon and place to one side. Remove the ginger slices too.
Turn the heat up on your poaching tea liquid and boil briskly. It takes about 20-30minutes to reduce the liquid by half, leaving you with a nice tea syrup.
When you’re ready to serve the pears, scatter some of the tea leaves on the pears or around your plate, and pour 1-2 tablespoons of your reduced tea syrup over the pears. (You may need to re-heat the pears by zapping them in the microwave for 30 seconds just to warm them up again).
I like serving them as they are but you could serve it with a small ball of plain vanilla or coconut ice cream, or a tiny drizzle of coconut cream.
Lots of love